Clementine Coconut Panna Cotta

Makes 4 servings

This creamy, luxurious dessert bursts with citrus and coconut. Panna Cotta is a traditional Italian treat made with cream and flavored extracts, and this version follows suit with the bright flavor of clementine juice and zest, adding spark to every bite. Since it only takes 20 minutes to make, the real challenge is waiting for it to set!



1 cup heavy cream, divided
2 teaspoons unflavored gelatin
⅓ cup granulated sugar
Zest of 1 clementine
1 cup coconut milk
Juice of 1 clementine



1. Lightly coat 4 ramekins with non-stick cooking spray.
2. Place ½ cup of heavy cream in a saucepan and sprinkle the gelatin on top. Let sit for 3 minutes to thicken.
3. Whisk in the remaining heavy cream, sugar, and clementine zest.
4. Cook the mixture over medium-high heat for 5–6 minutes, whisking constantly until the gelatin dissolves and bubbles appear around the edges of the pan.
5. Remove from the heat and stir in the coconut milk and clementine juice.
6. Divide the panna cotta evenly into the prepared ramekins. Cover each one with plastic wrap and refrigerate for 4–5 hours, until set.
7. To serve, run a knife around the inside of the ramekin to loosen the panna cotta and place in a pan of hot (not boiling) water for 20 seconds. 
8. Invert onto a serving plate by securely placing the plate on top of the ramekin and flipping it over.
9. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.



Calories 383 (18%)
Total Fat 34.12 g (70%)
Saturated Fat 24.401 g
Polyunsaturated Fat 0.959 g
Monounsaturated Fat 6.883 g
Trans Fat 0 g
Cholesterol 82 mg
Sodium 44 mg (3%)
Total Carbohydrate: 14.09 g (6%)
Dietary Fiber: 0.2 g (1%)
Total Sugars: 11.54 g
Protein: 8.53 g (16%)
Vitamin A 924 mcg (40%)
Vitamin C 13.7 mcg (18%)
Vitamin D 16 mcg (3%)
Potassium 216 mg (5%)
Calcium 58 mg (6%)
Iron 2.02 mg (11%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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